I was so excited when I saw the title of the post in the forums. I thought, "YAY! Paleo Chinese food!" and immediately skipped in here.. But, alas, my heart sank when I saw no glorious Chinese recipes. LOL

I hope someone has some suggestions. I'd love a bit of Chinese food. Yum.

Cheers!

Julienned Veggie Stir-Fry
The simple act of cutting veggies julienne style completely
revolutionizes the appearance of this quite basic dish. An
inexpensive mandolin can be purchased to julienne your
veggies, or simply cut them into matchsticks using a sharp
knife. An important part of this recipe, and of almost any
stir-fry, is to allow the vegetables to brown. Once they are
added to the pan, let a minute or so pass without stirring. In
the immortal words of Julia Child, “Don’t crowd the pan!”
SERVES 4
2 tablespoons extra virgin olive oil
1 teaspoon grated fresh ginger
2 scallions, finely chopped
1 tablespoon orange zest
2 garlic cloves, minced
2 large carrots, peeled and julienned
1 red bell pepper, julienned
2 medium yellow squash, julienned
2 medium zucchini, julienned
Heat oil in a cast iron skillet over medium flame and sauté
ginger and scallions while stirring for two minutes. Add
orange zest and garlic and mix lightly for about one minute.
Toss in carrots and peppers. Stir so that all veggies come
in contact with the pan at some point and continue
browning.
Leave veggies to cook for one additional minute without
stirring. Place the squash and zucchini in the pan and mix
evenly for one minute. Cover and cook over medium heat
for ten minutes; stir once. Veggies are done when tender.

Paleo Fajita Stir-Fry
This dish is an interesting fusion approach to stir-fry.
Traditional Latin spices combined with the optional kick of
dark Jamaican rum make an interesting marriage of
flavors. SERVES 4
2 pounds skirt steak, pounded thin with meat
tenderizer
tool and cut into 1-inch strips
4 tablespoons extra virgin olive oil
2 garlic cloves, crushed
2 tablespoons freshly squeezed lime juice
1 teaspoon chili powder
1 teaspoon ground cumin
1 small yellow onion, cut into thin wedges
1 red bell pepper, cut into ¼-inch strips
1 yellow bell pepper, cut into ¼-inch strips
1 medium plum tomato, diced
2 tablespoons dark rum (optional)
¼ cup chopped fresh cilantro
Place meat in bottom of a glass dish. Combine 2
tablespoons of the oil with garlic, lime juice, chili powder,
and cumin in a jar and shake well. Pour over meat and
marinate at least two hours in the refrigerator.
Heat the remaining 2 tablespoons of oil in a skillet over
medium flame. Add meat strips in a single layer and cook
without stirring for one minute. Turn meat and continue
cooking for one minute. Add onion and peppers and
continue to cook for four minutes, stirring occasionally.
Combine tomato and rum in a small bowl. Stir with a fork
and pour into skillet. Cook for one minute. Sprinkle with
cilantro. Remove from heat and cool for three minutes.

Not all Chinese I know, but thought I'd throw out closer Asian recipes I have saved on my computer!